Salmonella Treatment

Poultry producers will be required to bring salmonella bacteria in certain chicken products to very low levels to help prevent food poisoning under a final rule issued Friday by U.S. agriculture officials. When the regulation takes effect in 2025, salmonella will be considered an adulterant — a contaminant that can cause foodborne illness — when it is detected above certain levels in frozen breaded and stuffed raw chicken products. That would include things like frozen chicken cordon bleu and chicken Kiev dishes that appear to be fully cooked but are only heat-treated to set the batter or coating. It's the first time the U.S. Department of Agriculture has declared salmonella as an adulterant in raw poultry in the same way that certain E. coli bacteria are regarded as contaminants that must be kept out of raw ground beef sold in grocery stores, said Sandra Eskin, the USDA's undersecretary for food safety. The new rule also means that if a product exceeds the allowed level of sal

Abstract Prematurity is the leading cause of perinatal mortality and the morbidity among children under the age of 5. The prevalence of preterm birth is between 5 and 18% worldwide. Approximately 30% of preterm deliveries occur as a consequence of fetal or maternal infections. Bacterial vaginosis can increase the risk of ascending infections. However, there is no recommendation or protocol for screening of abnormal vaginal flora. The aim of this systematic review was to investigate the effectiveness of routine screening of abnormal vaginal flora during pregnancy care. We conducted our systematic search in the following databases: MEDLINE via PubMed, Embase, and Cochrane Library. Studies reporting on pregnant women with no symptoms of bacterial vaginosis were included in our analysis if they provided data on the outcome of their pregnancy. The intervention group went through screening of abnormal vaginal flora in addition to routine pregnancy care. Odds ratio (OR) with 95% confidence in

[unable to retrieve full-text content] Tuberculous Botryomycosis of the Hand: Case Report    ScienceDirect.com

Miranda J. Delahoy, PhD 1 ; Hazel J. Shah, MPH 1 ; Daniel Lowell Weller, PhD 1 ; Logan C. Ray, MPH 1 ; Kirk Smith, DVM, PhD 2 ; Suzanne McGuire, MPH 3 ; Rosalie T. Trevejo, DVM, PhD 4 ; Elaine Scallan Walter, PhD 5 ; Katie Wymore, MPH 6 ; Tamara Rissman, MPH 7 ; Marcy McMillian, MPH 8 ; Sarah Lathrop, DVM, PhD 9 ; Bethany LaClair, MPH 10 ; Michelle M. Boyle, MPH 11 ; Stic Harris, DVM 12 ; Joanna Zablotsky-Kufel, PhD 13 ; Kennedy Houck, MPH 1 ; Carey J. Devine, MPH 1 ; Carey E. Lau 1 ; Robert V. Tauxe, MD 1 ; Beau B. Bruce, MD, PhD 1 ; Patricia M. Griffin, MD 1 ; Daniel C. Payne, PhD 1 (View author affiliations) View suggested citation Summary What is already known about this topic? Campylobacter and Salmonella are the leading causes of bacterial enteric infections transmitted commonly by food. Reported incidence of enteric infections was lower during the COVID-19 pandemic (2020–2021) compared with previous years. What is added by this report? During 2022, FoodNet identifie